Monday, November 9, 2009

The sweet, smoky flavor of roasted red peppers is, in my opinion, a lovely addition to almost any savory dish, be it soup, salad, sandwich, or pasta (as in today’s recipe). These are such a beloved ingredient that I try to roast and freeze several pounds of peppers when they’re in season. A beyond worthy investment, since they liven up my meals throughout the winter months.

Sadly the frenzied pace of work knocked that plan right off my plate this summer. But to my delight, these pretty reds were on sale at the Asian grocer just last week. Wouldn’t you know, I snatched some right up for roasting! If you have a gas stove, you have the option of blackening bell peppers directly over a burner flame. Just be prepared for any hot juices that may break free! The smell is tantalizing but the mess is not, so I stick with the oven broiler method I’ve set out in detail after the jump.

Roasted red peppers shine in anything from lasagna rolls to hummus; the possibilities truly abound. But if what you seek is a creamy yet light, spicy and flavor-packed pasta dish that can be easily doubled for company, I humbly offer my recipe.

Heat oil in a medium pan over medium heat. Once the oil is hot, add the dried chili and let it infuse the oil for about 30 seconds. Then add the onions and garlic to the pan. Saute for a minute, stirring frequently to ensure that the garlic does not burn. Add in the roasted red peppers and cook for about 5 minutes. Add the herbs and cream and remove from heat. Let cool for several minutes and then puree the sauce right in the pan with an immersion blender.

Alternately, you can transfer the mixture to a regular blender and puree it that way. Finally, stir the grated parmesan into the sauce, add salt and pepper to taste, and combine the sauce with the pasta.

Arrange the peppers on a baking sheet and place it about 2 inches below the broiler heat source. Broil the peppers until most of the exposed surfaces have blackened (about 8 to 10 minutes). Remove the sheet from the oven and gently flip each pepper over with tongs or even 2 forks. Return to the broiler for another 6 to 10 minutes until the other side has blackened.

Take the peppers out and turn off the oven. Then move them (again, with tongs or forks) into a paper bag. Close the bag and let them steam for 10 to 20 minutes (to loosen their skins) until cooled. Alternately, if you don't have a paper bag, you can throw 'em all in a bowl over the bowl, cover with plastic wrap, and let them steam that way.

Once the peppers are cool, remove the stems and peel off the charred skin. Do NOT rinse them, as you'll be washing precious flavor down the drain. Next, slice open each pepper and use the back side of a knife to scrape out the seeds and membranes.

These roasted red lovelies are now ready for use in a myriad of dishes... Try my pasta or pick your own adventure and please share the delicious details with me after.

I looove this - looks delicious. I still remember the first time I saw someone roast a red pepper on the gas stovetop --- I thought they were nuts! But then I started doing it myself; and now I also do mine in the broiler.

I always roast mine in the broiler. I can't wait to try this recipe. I'm asking for an immersion blender for Christmas :) Could I blend the sauce in a food processor do you think? or is a blender better?

Alicia - I love that name "capsicum"! Sounds so much more interesting than plain ole bell pepper hehe.

Joanne - The stovetop method is more fun (yay pyromania ;p) I agree, but I have a penchant for always burning myself so I learned to play it safe.

Carmen - I know what you mean, it does seem pretty dangerous. Especially when I set my pepper on fire the first time I tried it over the burner...oops.

Megan - I think either blender or food processor would work. Just be sure to let the mixture cool down a bit first. You don't want hot liquids splashin up at ya! The immersion blender really simplifies the process though.

Laura - Haha I can understand how it'd be hard to stick to your old diet around your man. Mine is a carnivore too, but he lets me control the menu a lot fortunately =D.

I read just the name of this and I almost died it sounded so good. Then I saw the picture and it LOOKS so good! I can't eat dairy for a couple of weeks (allergy testing) but I would love to make this for my family....and maybe have a bite. What you eat standing up doesn't count, right?? ;)

This pasta recipe looks great! I would use the sauce to accompany so many dishes. I am not the biggest fan of the red pepper.......but when it is roasted something magical happens. I also love roasted pepper hummus. For a little salty twist think I might add some chopped Calamata olives to this sauce. Think I need to go roast some peppers!

I love roasted capsicum, but i have never thought of using it with cream. I can't wait to try this recipe. Somehow I have never roasted my capsicum till they are so black and charred, I tend to take them out but so they are not so soft. But seeing your pix, I think I'll leave them longer from now on.